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Bottega fumé, Quaglia chinotto, vermouth del professore — and Dr Jaglas‘ Artischocken Elixir. Coffee, salt. One of the best cocktails I‘ve ever tasted.

30 ml grappa marolo di barolo 20 years (much better in coctails, than solo), 15 ml quaglia chinotto, 20 ml cynar, 15 ml barbadillo ataman vermut, 10 ml filter coffee, pinch of salt, orange zest. This is very, very good coctail.